Sweet corn and zucchini risotto

 

This vegetarian sweet corn and zucchini risotto recipe is what happens when summer flavours and autumn comfort food collide. Packed with flavour, this healthy-twist on a classic recipe will have you coming back for seconds!

• ½ teaspoon cayenne pepper or dried chilli
• 1 cup corn kernels
• 1 cup diced onion
• 1 cup diced zucchini
• 1 cup diced green capsicum
• ½ cup chopped parsley
• ½ cup shredded parmesan cheese
• 1 tablespoon lemon zest
• 2 cups of brown basmati or wild rice or a combination of the two, cooked
• 2 cups skim milk
• 1 cup water to steam
• 1 cup of black olives

1. Combine diced ingredients in a deep non-stick pan or pot
2. Fry until onion is browning, adding water when dry
3. Add cooked rice, skim milk, parmesan cheese and parsley
4. Stir thoroughly until combined and heated through
5. Add olives
6. Add more water or skim milk if mixture is too thick for your liking
7. Serve warm

Tag #hopewoodrecipe and share your creation with us on Instagram!

Published on 1 March 2020



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